INGREDIENTS

INSTRUCTIONS

This is from the Fugal Gourmet's first book.
ONION LEAVES
Place the whole unpeeled onions (the larger the better) in a pot, and cover
with water. Bring the water to a boil, then turn down to a simmer. Cover,
and simmer the onions for 20 minutes. Remove, drain, and cool the onions so
that you can handle them.
FILLING
Mix together the lamb or beef. Add the cinnamon, allspice, pepper, salt and
rice. Mix well, and then add the tomatoes. Genly mix again, being careful
not the squeese the juice out of the tomatoes.
(the above recipe is Armenian. If you would like to give it a Moroccan
flavor you can add cardamon and dill to the filling)
GRAND CONSTRUCTION
Cut the top and the bottom from the cooked unpeeled onions. Slice into the
onion by making a cut down the side of the onion that goes to the center of
the onion. Remove the outer skin, and then, very carefully, remove the
large outer leaves of the onion. (save the center of the onion, the core,
for some other dish.) You will get about 5 or 6 outer leaves from each
large onion.
Place a bit of the filling in the middle of each onion leaf, and roll it up
like a fat sausage. The skins will preactically roll themselves, so let the
onion do the work.
When all are rolled, select a large frying pan with a tight fitting lid (a
heavy kettle will do also; you need something large enought to hold all the
onion rolls in ONE layer). When the pan is hot, add a bit of olive oil and
then the stuffed onions, all in one layer. Cook for a few minutes on medium
heat until they begin barely to brown on the bottom. Add the beef stock and
cover. Simmer for 40 minutes, and enjoy.
Serve with a light salad and a side of green vegetables.
serves 6 - 8
If making for Pesach you can use a little matzo meal or farfel in place of
the rice. Posted to JEWISH-FOOD digest V97 #124 by BUBBEG@aol.com on Apr
17, 1997

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